Minted Vegetable Terrine

Ingredients:

• 400gms reduced fat cottage cheese
• 1 cup non-fat plain yoghurt
• 1 tablespoon grated lemon rind
• 1/2 cup chopped fresh mint
• 2 tablespoons chopped fresh parsley
• 1 green cucumber, chopped
• 100gms mushrooms, chopped
• 2 small carrots, chopped
• 2 cloves garlic, crushed
• 1/2 tablespoons gelatine
• 1/2 cup water
• serves 4

Directions:

1. Beat cheese and yoghurt until smooth and creamy. Stir in rind, herbs, cucumber, mushrooms, carrots and garlic.
2. Sprinkle gelatine over water in cup, stand in simmering water, stir until dissolved, cool slightly.
3. Stir gelatine into vegetable mixture.
4. Rinse two 8cm x 26cm bar cake pans in cold water. Spoon mixture into pans, cover, refrigerate overnight. Serve with salad.